Fulgor Milano FCLVSD 150 TC - Инструкция по эксплуатации - Страница 47

EN

15

8 - Chef sous vide” cycle

To be used for:

• Tomato sauce.
• Fruit juices and coulis
• Syrups and concentrates (of wine, of vinegar).
• Meat marinade.
• Fish marinade.
• Preparation of salted meat, thin slices of beef
• Preparation of vegetables in oil and pickles

Step 1

Choose the bag according to the use (preservation or 

cooking), suitable to the sizes of the product: a solid product 

must not occupy more than 2/3 of the actual volume of the 

bag; liquid products must not occupy more than the 1/3 of 

the volume of the bag.

Introduce sufficiently cold foods; products cooled to 3°C 

(refrigerator temperature) provide the best results.

Step 2

Open the lid and make sure the vacuum chamber and the 

product to be packaged are dry.

Be careful not to le the inner part close to the opening of the 

bag come dirty or wet.

Step 3

Position the bag, centred on the sealing bar (A) so that the 

open flap protrudes by approximately 2 cm with respect to 

the bar itself.

If the sealing bar is provided with Clips (B) stop the bag 

under the Clips.

Step 4

Close the lid of the device.

Step 5

Press 2” 

 to switch on the packaging machine.